What's on your plate today?

nfulton

Well-Known Member
Joined
Jan 25, 2006
Messages
1,515
Grabbed the french oven and made our first fall meal of the year.  Osso Buco over Havarti grits.
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AVB

Jesus of Cool, I'm bad, I'm nationwide
Joined
Nov 14, 2003
Messages
22,448
Humm, grits instead of risotto....interesting.
 
(It's a Dutch oven, the French are just trying to steal the idea)
 

nfulton

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Jan 25, 2006
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1,515
I've cooked enough risotto for other people to last me a lifetime.  I'm partial to grits, Geechie Boy grits specifically.
 

Franco593

Active Member
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Aug 4, 2008
Messages
1,263
First Brisket we ever did....love my Big Green Egg. Melted in your mouth and the rub/char was friggin incredible.
 
 
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AVB

Jesus of Cool, I'm bad, I'm nationwide
Joined
Nov 14, 2003
Messages
22,448
Looks just frickin great.  What did you use for the rub?
 

Franco593

Active Member
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Aug 4, 2008
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Ray,
My wife got it at the butchers where we got the meat.I'll check when I get home and let you know. Butcher said it was best pre-packed rub he's ever used. Mixed well with the Mesquite. Nice and sweet.
 

AVB

Jesus of Cool, I'm bad, I'm nationwide
Joined
Nov 14, 2003
Messages
22,448
I'll try to remember if I ever see it in my neck of the woods. Thanks!
 

The Black Cloud

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Aug 2, 2006
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4,832
A new beer bar opened up near my work.  They have a pretty eclectic menu with some dishes that seem like whatever fell into the mixing bowl they said eff it and went with it.  Anyway, I tried their bacon, cheddar, and peanut butter burger which has a maple syrup drizzle on it, because, well, when you come across that sort of thing on the menu you kinda have to try it.  It worked surprisingly well.  Now I'm gonna be that freak that asks for a side of peanut butter any time I have a burger.
 

Devil Doc

When Death smiles, Corpsmen smile back
Joined
Oct 16, 2005
Messages
11,594
Making a ragu Napolitana (now doesn't that sound better than Sunday Gravy) in preparation for tomorrow's birthday dinner for my daughter-in-law consisting of baked ziti and sausage with bechamela and whatever else I can think of.
 
Doc
 

ironpeddler

Ye Old Newbie
Joined
Apr 8, 2008
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6,532
Devil Doc said:
Making a ragu Napolitana (now doesn't that sound better than Sunday Gravy) in preparation for tomorrow's birthday dinner for my daughter-in-law consisting of baked ziti and sausage with bechamela and whatever else I can think of.
 
Doc
 
Ragu?...isn't that the gravy that comes in a jar?  :laugh: 
 

Tall Paul

"insecure little bitch"
Joined
May 11, 2011
Messages
9,275
Once a year I make up enough salsa to last us the year. The wife love this recipe and if you have ever been to Chili's its just like their salsa which is our favorite!
 
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Tall Paul

"insecure little bitch"
Joined
May 11, 2011
Messages
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jfields said:
What's your canning method?
I fill all the jars to right below the neck then boil them for 30-40 mins. I have a big jarring pot with lowering rack that fits 10-12 jars at a time. It works well and it always taste fresh.
 

Tall Paul

"insecure little bitch"
Joined
May 11, 2011
Messages
9,275
Smoked my first brisket yesterday and it didn't come out half bad even though I probably made a dozen mistakes. It was a little dry and the rub was a little overpowering. Trial and error...
 
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CMontoya79

Newb Le professional!
Joined
Dec 8, 2008
Messages
5,657
Sunday dinner, Fried Chicken, mashed taters, gravy, n broccoli with cheddar cheese.
 
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